Turkish Spiced Turkey Lettuce Wraps with Greek Salad &Amp; Feta

There’s just something so satisfying about a lettuce wrap. The crisp romaine crunch, the perfectly cradled filling and that satisfied-but-not-stuffed feeling after dinner. This version features ground turkey seasoned with Turkish-inspired spices, garlic and soy sauce, then topped with a fresh cucumber, tomato, red onion, feta and a sweet Greek vinaigrette. Prepare to start raving about lettuce wraps as much as we do!

These wraps come together in just 20 minutes, making them an ideal weeknight meal. The combination of savory turkey and bright, tangy salad is irresistible. Serve them as a light main course or a fun appetizer for a crowd.

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Ingredients

1 unit Persian CucumberView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Baby LettuceView ingredient guideLike ingredientDislike ingredient

1.5 ounce Greek VinaigretteView ingredient guideLike ingredientDislike ingredient

10 ounce Ground TurkeyView ingredient guideLike ingredientDislike ingredient

1 tablespoon Turkish Spice BlendView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry all produce. Trim the ends off the cucumber, then quarter it lengthwise and slice crosswise into 1/2-inch pieces. Dice the tomato into 1/2-inch pieces. Halve, peel and finely chop the red onion. Peel and mince or grate the garlic. Trim the root end from the lettuce and separate the leaves.
2. In a medium bowl, combine the cucumber, tomato, 2 tablespoons of the chopped onion (use 4 tablespoons if serving 4) and the Greek vinaigrette. Toss to coat everything evenly.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the remaining chopped onion and a pinch of salt; cook, stirring, until slightly softened, about 2-3 minutes. Add the ground turkey, Turkish spice blend, garlic and half the soy sauce (use all the soy sauce if serving 4). Cook, breaking the meat into pieces, until the turkey is cooked through, 4-6 minutes. Season with salt and pepper to taste. For a saucier texture, stir in a splash of water near the end of cooking.
4. Divide the lettuce leaves among plates. Fill each leaf with the cooked turkey and the cucumber-tomato salad. Spoon any remaining vinaigrette from the bowl over the top. Garnish with crumbled feta cheese and serve immediately.

Recipe Tips

FAQ

Can I use ground chicken or beef instead of turkey?

Yes, ground chicken or lean ground beef work well in this recipe. Adjust cooking time as needed.

How do I store leftovers?

Store the turkey mixture, salad and lettuce leaves separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving.

Is this recipe gluten-free?

The recipe contains soy sauce, which typically has wheat. Use tamari or coconut aminos to make it gluten-free.